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Roasted Corn with Smoked Bacon & Caramelized Onion


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From The Show
2 cups roasted corn from 12 ears of corn
5 medium vidalia onions thinly sliced
1/4 cup applewood smoked bacon diced
1/2 teaspoon salt
4 cranks white pepper ground
1 tablespoon butter
1/2 bunch chives for garnish


Grill ears of corn in their husks, then cool. Remove the husks and separate the kernals from the cob. Heat a skillet and brown the onions over medium heat.
Lower heat and cook till all of the liquid has evaporated about 20 - 30 minutes.
In an iron skillet, cook the bacon over moderate heat until well browned.
Remove excess fat. Toss in the corn and lightly brown one minute.
Add the onions, salt, pepper and butter. Garnish with finely chopped chives.